Reed: I think about this bowl of Scallop Tsukemen constantly. You have to wake up early to line up to RESERVE A SPOT the day of, like 6am, and the line loops around the block. There's a shiro and kuro version of the bowl, and got rec'd the shiro as my first time. The chef gives you an instruction manual on how to approach the bowl (English friendly), and after that you just go Picasso on it. I have not had anything like it since. It haunts me. It's so good. The chef respects the craft. Go here.